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Jalapeno popper stuffed chicken
Isabella

Jalapeño Popper Stuffed Chicken

If you're craving something bold, cheesy, and full of flavor, jalapeño popper stuffed chicken is about to become your new go-to recipe. With juicy chicken breasts filled with creamy cheese, spicy jalapeños, and savory seasoning, it's a comfort food classic with a spicy twist. Oven-baked and easy to prepare, this dish is perfect for spicing up weeknight dinners or impressing dinner guests.
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Prep Time 15 minutes
Cook Time 25 minutes
0 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 boneless, skinless chicken breasts (about 220g/7oz each)
  • 0.25 tsp kosher or sea salt
  • 0.5 tsp smoked paprika (or sweet paprika for a milder touch)
  • 1 tbsp extra-virgin olive oil
For the Jalapeño Popper Filling
  • 60 g cream cheese softened
  • 0.5 cup shredded mozzarella (or Monterey Jack)
  • 0.25 cup finely grated Parmesan cheese
  • 2 jalapeños deseeded and minced
  • 0.5 tsp garlic powder
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp kosher salt

Method
 

  1. In a mixing bowl, combine cream cheese, mozzarella, Parmesan, diced jalapeños, garlic powder, salt, and pepper. Stir until fully blended and creamy.
  2. Place a chicken breast on a cutting board. Press gently to flatten slightly. Carefully slice into the thickest side to create a deep pocket—don't cut all the way through.
  3. Fill the chicken pockets with the cheese-jalapeño mixture using a spoon or your hands. Pack snugly for maximum flavor.
  4. Seal each pocket with toothpicks. Sprinkle both sides with salt and paprika.
  5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2 minutes per side until golden.
  6. Transfer skillet to a preheated oven at 180°C/350°F (or 160°C fan). Bake for 15 minutes, or until internal temp reaches 67°C/155°F.
  7. Remove from oven and let rest for 5 minutes before serving.

Notes

For extra spice, keep some jalapeño seeds or use pickled jalapeños. If using a different cheese, cheddar or gouda work well. If your filling leaks, it's okay—just spoon it back over the chicken. Always count your toothpicks so none are left in when serving!